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Natural Ginger Ale

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How to make natural ginger ale- a healthy and delicious treat full of probiotics and enzymes
Wellness Mama » Blog » Recipes » Drink Recipes » Natural Ginger Ale

It turns out that soda hasn’t always been the high fructose corn syrup and artificial flavor concoction in an aluminum can that we know today.

For hundreds of years (and probably much longer) cultures around the world have made various forms of naturally fermented “sodas” from sweetened herbal teas or fruit juice mixes. These natural fermented drinks contained beneficial enzymes and probiotics to boost health and were a far cry from the unhealthy versions we have today.

This version uses a fermented ginger culture to create a naturally fizzy soda! Ginger is a delicious herb that has been used in many cultures for its health-boosting properties. From my herb profile of ginger:

Ginger has been used in Chinese Medicine for thousands of years and is said to help:

  • Soothe digestive disturbances
  • Alleviate nausea (great in early pregnancy)
  • Reduce fever
  • Calm coughing and respiratory troubles
  • Stimulate the circulatory system
  • Help relieve muscle aches and pain
  • Can help get rid of dandruff
  • Emerging evidence shows it helps lower cholesterol
  • Japanese research has found ginger is effective in lowering blood pressure and cancer risk

This natural recipe for ginger ale uses fresh ginger and a cultured ginger mixture (called a ginger bug) to create a naturally fermented and naturally fizzy ginger ale. Though this mixture can contain a small amount of alcohol if left to ferment at room temperature for weeks, we use the short brew method to create a fizzy soda without the alcohol.

Delicious Ginger Ale

Homemade ginger ale is soothing for digestive disturbances and contains probiotics and enzymes. As with any fermented product, I’d suggest starting with a small amount (4 ounce or so) and working up, as all the probiotics and enzymes can cause an upset stomach in those who aren’t used to consuming fermented products. I found small amounts of this mixture helpful in early pregnancy and any time one of us has an upset stomach, to ward off nausea. It also just tastes great!

This recipe makes 2 quarts of natural ginger ale, though the recipe can be adjusted up or down by using a ratio of ¼ cup sugar and ¼ cup ginger bug starter per 1 quart of water.

How to make natural ginger ale- a healthy and delicious treat full of probiotics and enzymes

Homemade Ginger Ale Recipe

A naturally fermented old-fashioned ginger ale (also once called ginger beer) that contains beneficial probiotics and enzymes.
Cook Time 7 minutes
Total Time 2 days 7 minutes
Calories 53kcal
Author Katie Wells

Servings

2 quarts

Ingredients

Instructions

  • Make a “wort” for your ginger ale by placing 3 cups of the water, minced ginger root, sugar, molasses if needed, and salt in a saucepan and bringing to a boil.
  • Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger.
  • Remove from heat and add additional water. This should cool it but if not, allow it to cool to room temperature before moving to the next step.
  • Add fresh lemon or lime juice and ginger bug or whey.
  • Transfer to a 2 quart glass mason jar with an air-tight lid. Stir well and put lid on.
  • Leave on the counter for 2-3 days until carbonated. Watch this step carefully. Using whey will cause it to ferment more quickly. It should be bubble and should “hiss” like a soda when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter.
  • Transfer to refrigerator where it will last indefinitely.
  • Strain before drinking.
  • Enjoy!

Nutrition

Nutrition Facts
Homemade Ginger Ale Recipe
Amount Per Serving (1 cup)
Calories 53
% Daily Value*
Sodium 159mg7%
Carbohydrates 14g5%
Fiber 0.1g0%
Sugar 13.7g15%
Protein 0.2g0%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

As with any traditional fermented drink, this is more of an art than a science. The outcome depends greatly on the strength of your culture, the temperature of your house, and the sugar used. The final mixture should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn’t become too carbonated as this will cause too much pressure and may result in an exploding jar! 
The mixture can be strained and transferred to Grolsch style bottles before putting in the refrigerator. 

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Have you ever made a naturally fermented drink like ginger ale, kombucha, or water kefir? What is your favorite? Share below!

Sources

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Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

443 responses to “Natural Ginger Ale”

  1. Kiersten Avatar

    I just tried to make the ginger ale. My ginger root was nice and fizzy, but my ginger ale lacks the carbonation. My house has been a little cold, making the ginger ale ranging about 64-68F. Could that be the factor? It had mold growing on top too. :*( It is more like a ginger tea than soda. What do you recommend? Do you think it still contains health benefits? I hate wasting….

  2. Michael Sweet Avatar
    Michael Sweet

    So I gave this a try and rather than letting it finish in a 2qt Mason jar I went ahead and bottled it in Grolsch-style bottles and let it sit at room temperature for 4 days. Big mistake! When I opened the first bottle it blew like Mt. St. Helens. There was Ginger Ale in the next county. Wondering if I tried this again (what do they say about insanity?) but this time put the bottles directly into the fridge if things will go any better? Anyone tried this?

    1. Todd Dina Johnson Avatar
      Todd Dina Johnson

      I have heard to keep it on the counter for 24 hours and may need to ‘burp’ your bottles occasionally in that time… I have not tried this yet… but my ginger bug is about one day from being ready…
      I hope that you were able to find your answer sooner than this and that all went well…

  3. Alejandro Robles Avatar
    Alejandro Robles

    We often make pineapple ‘tepache’… a mexican name to a fermented drink made out of the pineapple peals. When eating a pineapple don’t discard the peals.. you can make tepache putting them in a jar of around 1 qtr or so (3-4 lt) with brown raw natural sugar -1 to 3 cups- (we use 1 ‘piloncillo’ which is a raw sugar rock), some cinammon wands (snap off some 2-3 wands) and and a few (3-4) cloves. You leave it for 3-5 days depending on weather for it to ferment. You’ll know is ready when bubbles or foam are present.. refrigerate and enjoy!

  4. Deborah Lighthall Avatar
    Deborah Lighthall

    I make coconut kefir by rotating 3 bottles of probiotic filled coconut water, keeping -them on a paper towel on the kitchen counter to grow. When the bottle is empty it gets filled with fresh coconut water and set on the counter for about 2-3 days. Since it creates a naturally carbonated drink, it’s good to untwist the caps to let the excess pressure out maybe once or twice a day. I use dark brown glass bottles and wouldn’t want them to explode! I go through 1-15 fl oz bottle in a day or day and a half. I also use it on salads as part of the dressing to give it a little fizz and tang! 8)

  5. Devan Avatar

    Few questions!
    1. I am currently in the process of making your ginger bug recipe…when my ginger bug is complete, do I ever have to add water to it? Or do I leave it in the fridge and JUST feed it sugar and ginger once a week? Can I cover it with a metal lid or should I always have the cloth over it?
    2. After I’m done brewing the actual drink and want to bottle it, is it OK that I run the already carbonated drink through a metal strainer? Will that kill it?
    3. How is this when using plastic? Can I brew the ginger bug or drink in a plastic container, or must it always be glass?

    Thank you!!! I’m SO excited to start this project!!!!

    1. Kenny Avatar

      Hi Devan,

      1-I would say follow the recipe exactly. It does not say anything about adding more water to the bug at any time after starting it. But whether to cap the jar is a good question. In her Bug instructions she does not say to cap it, even if putting in the fridge. I instinctively capped mine for refrigeration and never thought about it. I’ll see in a couple days if I killed it! For on the counter fermenting I would not cap it tight. I used a coffee filter and rubber band like the directions but I keep coffer filters on hand even though we don’t make coffee with them! So it easy for me. They are useful for a variety of things, including making “camp drip coffee” in an emergency but since buying a generator I have fewer of those situations.

      2-Probably not, but my first experiment so far lost it’s fizz quite a bit just after opening and dispensing to smaller bottles. I am suspecting that the fizz we are going to get is not the same fizz as carbonation. I think its going to be softer and more delicate.

      3-I did my first run using a plastic cranberry juice bottle. I put in the fridge at the point I was worried about it bursting. you can feel it getting tighter with pressure. Probably a good exorcise to get a sense of whats happening, but I’m thinking the glass allows a stronger pressure buildup possibly. I just gave it a shot because I couldn’t find the large mason jars around here. I also used leftover plastic tea bottles to transfer them to…really good ones from Two If By Tea (great tea by the way), not the thin Lipton type stuff. They still worried me because I let them sit out a couple days to regain some fizz. Once one showed signs of deformation I put them in the fridge.

      I just started my next batch using a beer growler and plan to buy some small bottles like she recommended, only on the 16 oz size. I just discovered I can transfer beer in to smaller bottles from a growler too…so this a double bonus learning experience for me!

    2. Kenny Avatar

      Sorry on number 2 i meant is probably would not damage the fizz when straining. She suggests you strain it before drinking, I don’t think she would suggest that if it made the beverage flat.

  6. Candace Avatar

    Hello….I’m in the process of making this wonderfully yummy sounding ginger-ale for myself, my husband and boys. I’ve never done it before but I’ve sorta caught the fermenting bug and there’s no stopping me now. 🙂 I’m making kefir, kombucha, kraut and fermented carrots and garlic right now. And now I’m on to ginger-ale. I’ve gotta say, I love it. My question is about the ginger bug. Do I strain it before using it, or does it just go in with the ginger bits and all?

  7. Deb Mac Avatar

    My dog has cancer and I can’t get her to eat right now. I’m wondering if some kind of ginger drink might help her tummy. Not necessarily this one, but has anyone given a ginger drink to a dog before?

    1. Daphne Avatar

      Try giving her pumpkin. Just plain pumpkin in a can. Make sure it PLAIN and isn’t Pumpkin Pie mix. Yogurt is good also.

  8. Ron Scott Avatar

    Awesome! I used to make root beer in college, using a commercial flavoring. Would love to try a more natural approach to soda making. This sounds good. I would like to find root beer recipes made from actual roots, instead of a commercial flavoring. BTW, the comment about minimal alcohol content is true. The overripe banana comparison is pretty accurate. We fermented our root beer for 2 weeks, at room temperature, using about 3 gallons of water, a level tsp of yeast, 5 pounds of white sugar (could have used brown for better flavor, probably, and some root beers are made with honey), and the 4 oz bottle of flavoring/coloring. It was very popular. PS, don’t be thrown off by the name “ginger beer” as ale=beer for all intents and purposes. Both ginger ale and root beer contain insignificant amounts of alcohol (similar to dealcoholized wine or nonalcoholic beer, or even less).

  9. Bethany Maltais Avatar
    Bethany Maltais

    I made a healthy ginger bug and fermented my ginger ale for 3 days with no fizzy bubbles.. When I oped the lid I heard a little gas release but no bubbles. I tasted it and it tasted wonderful so I went ahead and strained and put into bottles in the fridge. Since its not really carbonated should I have let it sit out on my counter longer? Is it ok to drink now?

  10. Laura Avatar

    My ginger bug is (hopefully) almost ready to use. I grated all my ginger up already (to make it easier to feed my bug), so I’m not sure how much to add to the wort. Approximately how many tablespoons is 1″ of ginger??

  11. james Avatar

    So after making the bug theres no mention of how much room to leave in the bottles you pour your final mixture into to prevent exploding glass. Does anyone have any data to share as far as what size container they used and how much room works best for them?

  12. Alicia Bassett Avatar
    Alicia Bassett

    I was wanting to juice greens, veg and fruit (beet greens, beet root, apple and lemon) and use that to make a natural soda. Is it possible to use green juices in fermented beverages, like this soda or kombucha?

      1. Igor Maric Avatar
        Igor Maric

        I’ve been making Ginger Ale (or Ginger drink, whatever one might want to call it) on semi-regular basis for about a year now. My recipe is pretty simple (rough measurements): 1/2 cup of freshly cheese-grated ginger juice, 1/4 cup of lemon juice, 1/4 cup of Agave nectar and 1/8 teaspoon of dry yeast. I use this to make 2L of ginger ale. Can you tell me what would be the difference between using ginger bug instead of dry yeast? Probiotics, maybe? I noticed that some of the readers had problems with carbonation, but with my recipe, the plastic 2L bottle is hard as a rock after just two days (that’s why I reduced the amount of dry yeast. Also, it tasted too carbonated). And, why do you not recommend using the Agave nectar?

        1. Jamie Campbell Avatar
          Jamie Campbell

          My understanding is that some cultures can’t metabolize agave, where as others can. Water kefir seems to be able to handle agave, but it doesn’t grow as quickly if you use agave. I suspect it’s for the same reason that it’s diabetic-friendly — its used deliberately for the quality of being slower to metabolize. I suspect that this means that some ferments just can’t “get a grip” on it.

  13. Tina Burbank Avatar
    Tina Burbank

    I made it. Flavored it with cherry juice, grape juice and blackberry juice. I love it. Im usingthe last bit of my first ginger bug and am starting a new one wednesday. Thanks a bunch!

  14. Hafsteinn Avatar
    Hafsteinn

    I just made a batch of this home made ginger ale. I bottled the ginger ale 3 days ago and it has carbonated heavily. There is a lot of precipitate in my bottles (each bottle holds about 800ml) which is creating all the carbonation and I was wondering what to do with this ? should I drink the liquid and leave the precipitate or should I gently move the bottle around so that the precipitate will blend with the liquid ? Also… a new culture has started to form on top of the liquid in one of the bottles, whats up with that ? Do you think it’s ok to drink from that bottle ?

    Thanks for a great website btw… and the new root beer recipe is definitely on the to do list!!

    1. Wellness Mama Avatar
      Wellness Mama

      It should be fine to drink. You can either mix in or just drink the clear part on the top…

      1. Hafsteinn Hjartarson Avatar
        Hafsteinn Hjartarson

        I have already started drinking it and it is absolutely delicious 🙂 thanks for the reply! 🙂

  15. Betsy Faircloth Avatar
    Betsy Faircloth

    Sorry if this is a stupid question, I tried to find the answer among the comments. I still don’t understand what to do when the bug is used, so I still haven’t started my ginger ale!

    If I use 1/2 cup of my ginger bug to start a fizzy drink, what EXACTLY do I do to replenish it? Like, how much water, sugar, ginger, etc do I add, and do I have to repeat the process of feeding it for x amount of days again?

    Thanks in advance!! I’m so anxious to start, my ginger bug was my first time making a fermented drink and I’m so happy with how it came out!

    1. Jamie Campbell Avatar
      Jamie Campbell

      I’ve been replenishing the consumed 1/2 cup with 1/2 cup of filtered water. I haven’t been modifying the feeding schedule to compensate and the bug has stayed happy. This will obviously weaken the culture but for me it seems to recover just fine without needing any special provisions.

      However I should note that until today I’ve also been overfeeding my bug — I’ve been giving it 1 tablespoon of both sugar and ginger per day instead of the recommended 1 teaspoon of each. I suspect it’s the same principle though — it should recover on it’s own, as long as you’re giving it a few days to recover its strength before using it for ginger ale again. As a general indicator, if it’s bubbling nicely and has that nice fermenty ginger smell, it’s probably strong enough to use again.

  16. Tina Burbank Avatar
    Tina Burbank

    When keeping my ginger bug alive after I use the first 1/4 cup, do I add any water when I feed it?

    1. Jamie Campbell Avatar
      Jamie Campbell

      My approach is to add water to replenish what gets used up when I’m doing ginger ale — I suspect if you add too much water then you’ll need to increase how much sugar and ginger you feed it since more water will mean more culture and thus more nourishment to keep it happy. I suspect it’s better to start siphoning off ginger (to keep the ginger pile from getting too huge) rather than adding water.

      On the other hand, if you make lots and lots of ginger ale, then having lots of bug available could be helpful. I’m definitely considering expanding my own bug to a much larger volume with the requisite increased feeding requirements.

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